Can you explain the "tried and true trick" of taking one cup of all purpose flour minus two tablespoons and adding in two tablespoons of cornstarch to make cake flour when you don't have any. How does this stack up against what you're listing here? I never buy cake flour anymore so I'd be really interested to learn more. Hi, Kat. Good question. The simplest thing to do is put the 2 tablespoons of cornstarch in the bottom of your measuring cup, then sprinkle the all-purpose flour you're using over that until it's above the cup's rim; then sweep the excess off the top. It definitely works to lower the overall protein level in the recipe, making it more tender. Susan

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